These delicious, moist cupcakes are just as delicious without the frosting. Shredded apples replace some of the oil and help keep these little cakes moist. INGREDIENTS: Cupcakes 1 1/2 cups shredded peeled apples 1/2 cup dried apples, diced 3 tablespoons packed light brown sugar, plus 3/4 cup, divided 1 teaspoon ground cinnamon, divided 1/3 cup...Read More
Don’t forget to bake a pan of fresh cornbread to serve with this Fall dish! This is a great dish to feed a crowd! INGREDIENTS: 1 lb. Corralitos apple-smoked bacon, cut into 1″ strips 1 1/2 lbs. ground beef (or ground turkey) 2 medium red onions, chopped 4 cloves garlic, minced 1 – 15 oz....Read More
INGREDIENTS: 3 cups bitter melon, finely sliced 2 medium red onions, halved and finely sliced 2 medium tomatoes, cut into small dice 3-4 green chilies, slit lengthwise 15 curry leaves, torn 2 1/2 to 3 tablespoons tamarind paste, or to taste (Priya tamarind paste is good) 3 3/4 cups water, divided 2 1/2 teaspoons...Read More
This recipe was adapted from one of my all-time favorite cookbooks, The Flavor of California: Fresh Vegetarian Cuisine from the Golden State, by Marlena Spieler. Don’t be shocked by the amount of garlic — the garlic cloves will soften and become very sweet and mellow after simmering. Serve individual tarts on a bed of lightly...Read More
The Hmong name for long beans is taao-hia-chao. Long beans taste similar to the North American green bean. You can substitute them for any recipe calling for green beans. This climbing bean can grow up to 12 feet long, but most of them at the farmers’ market will be about 20 inches long. When picking...Read More
Feijoas are also known as pineapple guava. You’ll find them at our farmers’ markets in the early fall. INGREDIENTS: 24 feijoas, washed 1 cup apple cider vinegar 2 cups sugar 6 onions, diced 2 large apples, grated 1/2 cup golden raisins 1 tablespoon hot curry powder 1/4 – 1/2 teaspoon cayenne pepper 1 tablespoon sea...Read More
INGREDIENTS: 12 lbs. apples 2 cups apple cider 4 cups sugar 4 teaspoons cinnamon 2 teaspoons allspice 1 teaspoon cloves METHOD: Wash apples and remove stems. Place apples in a large kettle, cover with water, and bring to a boil. Reduce heat and simmer until the apples are tender. Drain. Puree apples using a food...Read More
This is a delectable jam for toast or scones – and equally delicious drizzled on goat cheese for an appetizer with crackers or fruit. Glaze turkey burgers during the last minute of grilling with a brushing of jam. INGREDIENTS: 4 cups pears (about 8 or 9 pears), peeled, cored and chopped into 1 inch pieces...Read More
These sweet, cake-like cornbread muffins are perfect for breakfast and are like the cornbread served at Marie Callender’s, which my children loved. This is a large recipe that is easily halved – but I like to bake off a large batch and freeze the rest for another meal. I use a disher to scoop out...Read More
